White Asparagus with Cream Sauce
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 55 min.
Ready in
Calories:
524
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 524 cal. | (25 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 105.4 μg | (176 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 13.4 mg | (112 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 326 μg | (109 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 24.6 μg | (55 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 880 mg | (22 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 21.4 g | |||
| Uric acid | 177 mg | |||
| Cholesterol | 401 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Boil eggs in water for about 8 minutes or until cooked. Remove from heat and cool.
2.
Peel asparagus. Melt 2 tablespoons butter in a large pot. Add asparagus and season with salt and sugar. Pour in broth, cover and cook for 13-15 minutes.
3.
Peel eggs, cut in half and remove yolks. Cut egg whites into small cubes. Melt remaining butter and add cream. Press egg yolks through a sieve and mix with butter and cream. Season with salt, white pepper, nutmeg and mustard powder. Keep warm.
4.
Drain asparagus and arrange on a plate. Pour sauce over and sprinkle with diced egg whites. Season with black pepper and serve with ham.
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